Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

Main course

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Cook Time

30 min

Servings

4

Difficulty

Easy

Prep Time

20 Min

Description

This Thai coconut chicken curry from the Thermomix® is a protein-rich main course with chicken breast fillet, peppers, carrots and crunchy snow peas. The red curry paste and coconut milk provide a pleasant spiciness and creamy consistency. Prepared in just 30 minutes, this dish is ideal for quick, warm cuisine. The recipe is designed for 4 servings and is perfect as a family meal or after a workout.

Ingredients (8 ingredients)

  • 500 g Chicken breast fillet
  • 2 Stück Bell peppers
  • 3 Stück Spring onions
  • 100 g Carrots
  • 200 g Snow peas
  • 2 EL Sesame oil
  • 2 EL Red curry paste
  • 800 ml Coconut milk

Preparation (6 steps)

1

Prepare chicken

Cut 500 g chicken breast fillet into small pieces. Fry in a pan and set aside.

2

Prepare vegetables

Cut 2 bell peppers into strips, 3 spring onions into rings and 100 g carrots into slices. Halve 200 g snow peas.

3

Sauté curry paste

Thermomix® Setting
1 min/248°F/Speed 1 248°F

Put 2 tbsp sesame oil in the mixing bowl and add 2 tbsp red curry paste. Sauté for 1 min./120°C/speed 1.

1 min
4

Boil coconut milk

Thermomix® Setting
5 min/212°F/Speed 1 212°F

Add 800 ml coconut milk and bring to a boil for 5 min./100°C/speed 1.

5 min
5

Simmer chicken

Thermomix® Setting
5 min/212°F/Gentle stir speed 212°F

Add the fried chicken and simmer for 5 min./100°C/Gentle stir setting.

5 min
6

Simmer vegetables

Thermomix® Setting
5 min/212°F/Gentle stir speed 212°F

Add bell peppers, spring onions, carrots and snow peas and simmer for another 5 min./100°C/Gentle stir setting.

5 min

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Allergens

  • Milk
  • Sesame seeds

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